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Mini Pineapple Upside-Down Cake Recipe

★★★★★

4.7 from 90 reviews
  • Author: Mariam
  • Total Time: 40 minutes
  • Yield: 12 mini cakes 1x

Description

These Mini Pineapple Upside-Down Cakes are a delightful twist on the classic dessert, featuring juicy pineapple rings and maraschino cherries caramelized in brown sugar and butter topping. Baked in a muffin tin for perfectly portioned treats, they combine a moist, vanilla-flavored cake with the rich, buttery sweetness of the pineapple topping. Ideal for parties or a charming dessert, these individual cakes are simple to prepare and sure to impress.

Ingredients

Scale

Topping

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 12 fresh pineapple rings (or canned, drained)
  • 12 maraschino cherries

Batter

  • 1/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk, at room temperature

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray to prevent sticking.
  2. Prepare topping: Melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 1/2 cup packed light brown sugar until the mixture is smooth and combined. Spoon approximately 1 tablespoon of this buttery brown sugar mixture into the bottom of each muffin cup. Then, place one pineapple ring into each cup and center a maraschino cherry atop each pineapple ring.
  3. Mix batter: In a large mixing bowl, beat the softened 1/4 cup unsalted butter and 2/3 cup granulated sugar together until smooth and creamy. Add 1 large egg and 1 1/2 teaspoons vanilla extract, mixing well until fully combined. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk, mixing just until combined to avoid overmixing. The batter should be smooth and somewhat thick.
  5. Fill cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
  6. Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This ensures the cakes are fully cooked and moist.
  7. Cool and unmold: Let the cakes cool in the muffin tin for about 5 minutes to set. Then carefully invert the tin onto a cooling rack to release the mini pineapple upside-down cakes, revealing the caramelized topping. Serve warm or at room temperature for the best flavor and texture.

Notes

  • For a brighter pineapple flavor, use fresh pineapple rings when in season; canned pineapple also works well and should be well-drained.
  • To prevent sticking, ensure the muffin tin is thoroughly sprayed with nonstick spray or lightly greased.
  • You can substitute whole milk with any milk alternative such as almond or oat milk for a dairy-free version, though texture may vary slightly.
  • These mini cakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
  • Reheat gently in a microwave or oven before serving to restore warmth and softness.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mini Pineapple Upside-Down Cake, pineapple cake, individual upside-down cakes, mini desserts, pineapple ring dessert, maraschino cherry dessert

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Find it online: https://aromaofgrandma.com/mini-pineapple-upside-down-cake-recipe/